Pronounced “sa-vee-chee”, this is a popular and traditional South American dish made by ‘cookiung’ the fish in the acidity of the lime juice.
Aji amarillo is available in most latino grocery stores or online. It’s very spicy so gauge the amount based on your tolerance for spice.
Ingredients:
- 1/2 small red onion, thinly sliced
- 2 filets of whitefish (tilapia or basa), diced into 1/2″ pieces (remove any bones)
- salt & pepper
- Juice of 4 limes
- 4 garlic cloves, minced
- 1/2 Tbsp aji amarillo (hot yellow pepper paste) (optional)
- 1 stalk celery, small dice
- 1 Tbsp chopped fresh cilantro
Directions:
- Place the red onion in a small bowl and cover with hot water.
- Place the fish in a colander and sprinkle with salt and pepper.
- Place salt in the bottom of a medium-sized mixing bowl. Add the garlic and mash it with the back of a wooden spoon.
- Add the diced fish, the aji amarillo and the lime juice, and stir. Cover with saran wrap and place in the fridge for 1/2 – 1 hour.
- Drain the water off the onion and add to the fish along with the diced celery and chopped cilantro.
- Serve with fried calamari rings and/or toasted corn.
Nutritional Information*
- Servings: 4
- Calories per serving: 51
- Total Fat: 0.4 g
- Saturated Fat: 0.1 g
- Total Carbohydrates: 5.2 g
- Dietary Fiber: 0.5 g
- Sugar: 1.1 g
- Protein: 8 g
*Nutritional Information estimated using MyFitnessPal
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